I don’t know about you, but I struggle with lunches. I always have our dinners planned out, but lunchtime rolls around and I don’t know what to have. Meal prep lunches like chickpea tuna salad and this tofu egg salad make it easier to fend off that lunchtime decision paralysis. I make a batch of tofu egg salad on Sunday night, pop it in a storage container, and keep it in the fridge for a few days worth of lunches. The first day I might have it as a sandwich, and the second maybe I’ll add it to lettuce wraps or serve it over a bed of greens. The fact that it’s so versatile means it doesn’t feel repetitive or boring, but I still don’t have to spend any time wondering what to eat for lunch!
Why You’ll Love This Tofu Egg Salad Recipe
Easy to make. Once you prep the herbs and veggies, this vegan egg salad recipe is just a matter of stirring everything together. It’s so simple! Packed with protein. I’m always looking for ways to work some extra protein into my day, and since the base of this salad is tofu, it’s a great source of plant protein. Rich flavour and contrasting textures. The crumbled tofu, diced tofu, crunchy pickles, creamy vegan mayo, and crisp celery create a nice blend of textures, while fresh herbs, Dijon, relish, and black salt bring so much flavour.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
Extra-firm tofu – Dice half of it, then crumble the rest. Relish Celery – Diced finely. Celery adds a nice textural contrast to the soft tofu. Pickles – Dice these finely too. Herbs – I like to use dill and chives. Black salt/kala namak – This salt is worth seeking out; if you can’t find it locally, you can purchase it online. Seasonings – Sea salt, ground black pepper, garlic powder, and onion powder. Vegan mayo – You can use store-bought for convenience or make your own vegan mayo. Dijon mustard Turmeric – For that golden colour. Nutritional yeast
How to Make Tofu Egg Salad
Combine. Add everything except the diced tofu to a bowl and stir to combine. Add the diced tofu. Stir the diced tofu into the bowl. Serve. Store the tofu egg salad for meal prep or serve it right away.
Tips for Success
Press the tofu. To do this, wrap the tofu in a clean kitchen towel (or use paper towels) and place something heavy on top, like a cast iron skillet, for about 30 minutes. This removes excess water from the tofu, allowing it to better absorb flavor. Learn more: How To Cook Tofu 101 + Best Tips on Making the Most Delicious Tofu. Don’t overmix. The more you stir, the more the tofu will break apart. Stir just enough to combine. Don’t skip the black salt. Kala namak, also known as black salt, is a key ingredient in this vegan egg salad recipe. Its high sulfur content gives it an eggy flavour that mimics traditional egg salad. If you can’t find black salt, you can use regular sea salt but the flavour of your salad will not be eggy.
Ideas for Serving Tofu Egg Salad
Toast and sandwiches. Add the tofu egg salad to your favorite bread for a classic sandwich or add it to a slice of toast. Lettuce cups. For a lighter option, fill crisp lettuce leaves with this tofu salad. Salad. Scoop the tofu egg salad onto a bed of greens. Pitas and wraps. Stuff pita pockets with this salad or wrap it up into a tortilla with lettuce. Crackers. Serve vegan egg salad with your favourite crackers.
How to Store
Store this tofu egg salad in an airtight container in the refrigerator for up to 5 days. Give it a good stir before serving. (I don’t recommend freezing this recipe because the fresh vegetables and herbs will lose their texture and flavour.)
More Easy Vegan Lunch Ideas
Onigiri Fattoush Salad Lettuce Wraps 15 Minute Vegan Pasta Salad Vegan BLT Sandwich
Enjoy friends! If you make this tofu egg salad, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
